What?! That's ridiculous! Habaneros only come in the red & green sauce varieties! Why has no one informed me there is a yellow habanero?! 
You might want to head down to your local feed store and ask around, Engine. There is no such thing as a yellow habenero. To make one, you would have to go someplace like the University of New Mexico or the University of Illinois and genetically engineer one by substituting the color of a yellow pepper into it's DNA, but that would be hella-expensive, and take years. (That's how they made watermellons with golden insides). Then again you might be thinking of a different pepper--I've made that error at times.
Regular Habeneros go from green (not ripe) to light orange, to bright orange (ripe).
Habenero Red Savinas go from green (not ripe) to speckled light red to bright red (ripe)
I can't see anyone wanting to make a sauce out of unripened Habeneros.
90% of most green sauces you see commercially available are made from jalepenos.
My home made hab sauce is orange. Straight habenero sauce ruins food. There are those on this forum who insist that they gobble down orange habeneros striaght all the time with no problem--I have asked on a number of occasions for them to provide film--not one has provided film to date.
Go yo youtube.com and type "habenero" into the search field and see what I mean.
It's easy to cut habeneros. Use carrots, onions, and garlic. For every pound of habeneros, use 1lb of (soft) cooked carrots, one large white onion, and 6 LARGE garlic cloves, 3T kosker salt and enough vinegar to make the blender spin.
Habenero sauce has a natural smokieness that is AWESOME. Sprinkle on tacos, burritos, nachos, gorditos, and chili.
While making sauce from Habenero Red Savinas is possible, it's going to be rare. You'd have to de-seed the peppers with surgical precision and wash out the insides. THAT would be a pretty decent sauce. The cavaet: NO SEEDS in the sauce.
ROX
